Yet at the same time, so fucking believable. It's fermentation!
I started the fermentation at 10:30 am Saturday, September 20th. I bought the cider the Saturday before, but it took a week to procure and ready the cheesecloth. In the meantime I was lured to swig from the half gallon jug many times. I couldn't help myself from drinking something so tasty and there was the need to spread my germs (to be feasted on during fermentation). Excellent. Excellent.
Until this very day (nearly 6 weeks later), my fermenting apple cider looks like this right here:
 |
| top shelf of dining room (generous to call it that) bookshelf |
And when revealed looks like this:
.png) |
| (left) apple cider vinegar in ceramic mug (right) cheesecloth cover |
This ceramic cup (above) was filled to that top ring with cider 6 weeks ago. As the sweet cider sat around it became hard cider, and as that sat around, it turned to vinegar. What's left, I kid you not, is apple cider vinegar!
And it's pretty delicious. Light, bright, alive. I fucking love it. For purported health benefits, I'm drinking a couple teaspoons of my ACV with a pint of water in the morning. I look forward to this now. It's quite refreshing. Who knew?
The mother is also in there. Do you see that film on the left of the liquid, clinging to the cup? That is so gross and cool. IT'S ALIVE!!!!!! (Happy Halloween, by the way!) But what I find craziest are the brown spots on the inside of the cheesecloth. How did color get up there? How exactly did that pattern evolve? How interesting!
This recipe is from Wild Fermentation. Its author, Sandor Ellix Katz, I hereby give a Ph.D. in Fermentation. I bow to you, Dr. Katz. This scientific art form strikes me as unparalleled in its benefits. I want more.
To ferment as much as possible, I have to make it easy. I need a bunch of fermentation crocks. Such as:
 |
| "fermentation crock" on google images |
Note to self - Attempt making fermentation pots in next ceramics class.
No comments:
Post a Comment